Summary
We are looking for a dedicated Sous Chef to join our team on a 78m motor yacht, with a rotational schedule of 10 weeks on and 10 weeks off.
In this role, you will be responsible for preparing balanced and nutritious meals for a crew of up to 23 in summer and 15-20 in winter, supporting a health-oriented lifestyle. The successful candidate will have a minimum of two years' experience in the yachting industry or in a comparable restaurant setting, along with strong administrative and budget management skills.
You should be well-presented, articulate, and adaptable, with a positive demeanor. Required certifications include STCW95, a valid ENG1, and a Food Hygiene Certificate, while formal culinary training and NVQ Level 2 are desirable.
As the Head Chef travels with the owner, you will independently manage the galley, maintain high cleanliness standards, and oversee all galley equipment. Non-smokers with no visible tattoos are preferred.
Salary D.O.E
Female candidates preferred due to cabin arrangements.